This hearty and savory stew will warm you right up on a cold winter day or night. This recipe for Carne con Chili Stew is made with strips of tender beef steak, tomatoes, and ancho chile peppers and is flavored with fresh lime, garlic and oregano. A simple and straightforward stew, this Carne con Chili Stew is ready to serve in just over a half an hour. Be sure to deseed and devein the ancho chile peppers before adding to the stew.

Ingredients

servings:

vegetable oil

1kilogram beef steak (in strips)

salt

1lime

6tomatoes

4Ancho chilies (seeded and deveined)

1clove garlic

oregano

Directions

In a saucepan, heat vegetable oil. Add the beef. Season with salt and lime juice.

Add the tomatoes (whole) and chilies on top.

Cover the saucepan and lower the heat. Continue to cook for 15 minutes or until the meat juices have evaporated.

In the blender, place the tomato, chilies, garlic, and a pinch of oregano. Puree, then pour back into the saucepan that contains the meat over medium heat. Stir to mix in the flavors. Season with salt as needed.

Oh my goodness this is a dish everyone should try. I love the tomato sauce. I added in some onion powder and a little caldo de tomate seasoning. I served it with fresh tortillas. Make sure everyone gets a big bowl of this when you serve them, because they will definitely want more.